Preheat the air fryer to 200℃ (400℉) and line a square 20 cm (8") baking tin with baking paper.
Place the dry ingredients into a large bowl.
150 g Plain Flour, 1 teaspoon Baking Powder, 30 g Caster Sugar, ¼ teaspoon Salt
Whisk together the wet ingredients in a jug.
300 ml Milk, 1 Egg, 50 g Butter, 1 teaspoon Vanilla Extract
Gently mix the wet ingredients into the dry ingredients until you get a smooth batter. If you have time let the batter rest for up to 30 minutes.
Pour the batter into your lined baking tin, top with blueberries and air fry for 10-12 minutes, until golden on top and cooked through (test with a toothpick).
75 g Blueberries
Remove the tin from the air fryer, cut into squares, and serve with maple syrup!
2 tablespoon Maple Syrup
Notes
Top Tips:
Let your batter rest for a few minutes (up to 30 minutes) before cooking. This allows the baking powder to activate and create a light and fluffy pancake.
Be careful not to overmix your batter. Overmixing can cause the gluten in the flour to develop, resulting in tough, dense pancakes.
Like with many recipes, preheating your air fryer can help cook the pancakes evenly.
Line the baking tin with parchment paper to prevent the pancakes from sticking.
Nutrition:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.